I found some ridiculously large pork steaks on sale. The French cut is “echine de porc” and I immediately thought, “This is a job for super tajine”.
On the same shopping trip, I stopped by the local nursery and bought a dozen small pots of fresh herbs including rosemary and tarragon. These pork steaks were almost rosemary pork steaks which would have been good also.
I was happy to see the fresh garlic in the market again. This is quite the treat for me because I guess I’d never seen fresh garlic before. It’s piquant!
This made a very nice sauce with the vegetables and wine.
Can you see my giraffe?
Tarragon Pork Steaks
4 regular sized pork steaks
Salt and pepper
2 tbsp olive oil
1 tbsp butter
2 onions, quartered
4 garlic cloves, sliced
A handful of tarragon leaves
4 small tomatoes, quartered
1/2 cup red wine
Season the steaks with salt and pepper. In a stove top capable tajine, brown the steaks on each side, remove and set aside. Add the butter, onions and garlic to the tajine and cook until browned. Add the tarragon, the tomatoes and cook for 2 minutes. Sprinkle with salt and pepper.
Place the pork steaks on top of the vegetables, place a tarragon sprig on each steak and pour the wine over all. Cover with the tajine top and roast at 425 F for 15 minutes. Remove the top and continue roasting for another 15 minutes.